Dina owned a restaurant in Adelaide before moving back to Italy with her family. Her tomato sauce was the best I'd ever tasted - her secret ...the trick with the basil and breaking the tomatoes up with her hands.
Tomato sauce has more antioxidants than fresh tomatoes.
Heat the oil in a large saucepan until very hot, then drop in the basil and stir with a wooden spoon until it is crispy. Add the onion, garlic, carrot, chilli and Italian herbs and sauté until the vegetables are soft. Tip the tomatoes into a large bowl and break into small pieces with your hands. Add to the pan, bring to the boil and simmer for 45 minutes until the liquid has thickened and is reduced by almost half. Store the sauce in airtight containers in the fridge for up to 7 days, or freeze for up to 3 months.
Makes 8 servings
| Prep Time: | 15 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
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| Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 528 kj |
| Calories | 126 kcal |
| Fat | 8.6 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 9.7 g |
| Total Protein | 2.6 g |
| Fibre | 2.3 g |
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